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SALMON SALAD WITH BLUEBERRIES

 

Ingredients
  • 3 ounce(s) fish, salmon fillet, wild-caught
  • 2 cup(s) lettuce, mixed greens, packaged
  • 1 cup(s) tomato(es), chopped
  • 1/4 cup(s) blueberries, fresh or defrosted frozen
  • 1/2 ounce(s) cheese, feta, crumbled, reduced-fat
  • 1 tablespoon nuts, walnuts, chopped, raw
  • 1/4 cup(s) beans, cannellini, no-salt-added, rinsed and drained
  • 1/8 cup(s) onion(s), red, cut into 1/8 inch-thick slices separated into rings
  • 2 tablespoon vinaigrette, raspberry walnut

Preparation

Heat pan over medium heat. Add salmon fillet, skin side down. Cook approximately 5-7 minutes, until fish is a light pink color.

Add salmon to salad greens.

Mix remaining ingredients.

Eat immediately.

About This Recipe
 
Cook Time: 7 mins
Total Time: 7 mins

 Serving(s)
Quick Meal  Quick Meal
Contains Nuts  Contains Nuts
Contains Dairy  Contains Dairy

Nutrition Facts
Amount Per Serving
Calories: 422
Total Fat: 19 g
Saturated Fat: 3 g
Cholesterol: 59 mg
Sodium: 435 mg
Total Carbohydrate:37 g
Dietary Fiber: 9 g
Protein: 30 g
 

Jillian Says:
  • Make sure to buy omega-3 rich wild-caught salmon instead of farm raised.
  • When it comes to processed foods, very few brands pass the test for me. When selecting a dressing for the salad, choose Newman's Own and you'll know you're in good shape. If you'd rather just eat it plain or with oil and vinegar or lemon juice, that's fine too.

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